>> (speaking spanish). >> one of the stars also and they would play with the guitar which is not here today and also the violin. >> (speaking spanish). >> and it was called sapa tao. >> (speaking spanish).

>> okay. so dance to the sound of a violin or the guitar is one of the unique forms of perare you vaifian dance and brought with the african slave trade in the 16th century. the spaniards started it and not only as a form of social dominance but ways of enforce their ideology and with the footwork and done individually or in a group. >> (speaking spanish).

>> so we started with a certain type of dance until at least two dance we challenge each other, yes. >> (speaking spanish).

(applause). >> (speaking spanish) (applause). >> this type of patterns that he just performed are called this

and this is a communication with the son and the mother and when we die, and the second one is with the hint he just showed. >> (speaking spanish).

>> most of the instruments that werwere performed by the africas in p purrue and the different groups and they spoke different languages so it was very hard for them to communicate. >> (speaking spanish). >> so the communication will be done by sign. >> (speaking spanish). >> they didn't talk but they could communicate each other. >> (speaking spanish). >> and the form of communication and many of the movements were

-- they were used in the dances that we have today. >> (speaking spanish). >> this movement -- >> span spanish. >> are >> >> (speaking spanish). >> are here and it means soul. >> (speaking spanish). >> and when we go to move our bodies -- >> (speaking spanish). >> they mean the essence. >> (speaking spanish). >> when they go to work the earth -- >> (speaking spanish). >> is the contact with our mother nature.

>>nature -- >> (speaking spanish). >> that will live us food, take care of us and receive us before we die. >> (speaking spanish). >> we also have this and movement of work. >> (speaking spanish). >> or conversation. >> (speaking spanish). >> which is the key to receive love. >> (speaking spanish). >> and all these type of movements were followed by this style of dance with its own co n

coring on gravy. >> >> (speaking spanish) (music).

(applause). >> can you play the music please? >> i want to dance with

everybody. >> well, he's not there. (music). >> okay do you have any questions? we need to have some minutes and would like to answer some questions. yes? >> (inaudible). >> is it hard to dance? >> (speaking spanish). >> it's not difficult. you just got to put a lot of effort into it. and okay so we're teaching classes at the cultural center on saturdays from two to three we teach cajon and three to four

we teach dance. >> (speaking spanish). >> (inaudible). >> (speaking spanish). >> yeah it does. >> (speaking spanish). >> (inaudible). >> (speaking spanish). >> but it will change, yes, of course if you do that. >> (inaudible). >> well, -- (speaking spanish). >> (speaking spanish). >> it's a type of plywood, so

this one in particular -- yeah. >> (speaking spanish). >> (inaudible). >> (speaking spanish). >> in the language it's called dulo. >> (speaking spanish). >> yes? >> (inaudible). >> (speaking spanish). >> yeah. >> (speaking spanish). >> (laughter).

>> yes. >> (inaudible). >> in the 16th century, about 1500. yeah. >> (inaudible). >> no. no, no, just you have to leave this room thinking we did not kill anybody for that. yes, you had a question? >> (inaudible). >> yeah. well, yes, there are -- in cities like the northern

part and lima there are certain districts like -- certain ones and the capital and to the south of lima the district there and to the south almost border to chile there is a community that is unknown that we are doing research right now on it. yes, the value there and with chile and all of that area. yes? >> (inaudible). >> no -- you know what it is. it's a rubber stamp of the tube that is heating it. you can -- >> (inaudible). >> no it's a tube. somebody had

a question. i don't know if we are running out of time or we have to go or -- >> (inaudible). >> (speaking spanish). i think it was done two years ago. it's peru veian. >> (inaudible). >> (speaking spanish) the style in the music to hit all those notes back and forth and then the guitar which is a spanish instrument and the lyrics are from spain and the type of song

is indigenous and the type of percussion can is african. >> (inaudible). >> yeah, you could hear in the music. it has that pitch and that sadness to it. >> (inaudible). >> okay. so can you play the first song? we will show you a little bit and then you guys can come up and dance.

(music).

(applause).

(music) >> you're watching quick bite, the show that has san francisco. ♪ ♪ ♪ >> we're here at one of the many food centric districts of san francisco, the 18th street corridor which locals have affectionately dubbed the castro. a cross between castro and gastronomic. the bakery, pizza, and dolores park cafe, there is no end in sight for the mouth watering food options here.

adding to the culinary delights is the family of business he which includes skylight creamery, skylight and the 18 raisin. >> skylight market has been here since 1940. it's been in the family since 1964. his father and uncle bought the market and ran it through sam taking it over in 1998. at that point sam revamped the market. he installed a kitchen in the center of the market and really made it a place where chefs look forward to come. he created community through food. so, we designed our community as having three parts we like to draw as a triangle where it's comprised of our producers that make the food, our staff, those who sell it, and our guests who come and buy and eat the food. and we really feel that we

wouldn't exist if it weren't for all three of those components who really support each other. and that's kind of what we work towards every day. >> valley creamery was opened in 2006. the two pastry chefs who started it, chris hoover and walker who is sam's wife, supplied all the pastries and bakeries for the market. they found a space on the block to do that and the ice cream kind of came as an afterthought. they realized the desire for ice cream and we now have lines around the corner. so, that's been a huge success. in 2008, sam started 18 reasons, which is our community and event space where we do five events a week all around the idea of bringling people closer to where the food comes from and closer to each other in that process. >> 18 reasons was started almost four years ago as an

educational arm of their work. and we would have dinners and a few classes and we understood there what momentum that people wanted this type of engagement and education in a way that allowed for a more in-depth conversation. we grew and now we offer -- i think we had nine, we have a series where adults learned home cooking and we did a teacher training workshop where san francisco unified public school teachers came and learned to use cooking for the core standards. we range all over the place. we really want everyone to feel like they can be included in the conversation. a lot of organizations i think which say we're going to teach cooking or we're going to teach gardening, or we're going to get in the policy side of the food from conversation. we say all of that is connected and we want to provide a place that feels really community oriented where you can be interested in multiple of those things or one of those things

and have an entree point to meet people. we want to build community and we're using food as a means to that end. >> we have a wonderful organization to be involved with obviously coming from buy right where really everyone is treated very much like family. coming into 18 reasons which even more community focused is such a treat. we have these events in the evening and we really try and bring people together. people come in in groups, meet friends that they didn't even know they had before. our whole set up is focused on communal table. you can sit across from someone and start a conversation. we're excited about that. >> i never worked in catering or food service before. it's been really fun learning about where things are coming from, where things are served from. >> it is getting really popular. she's a wonderful teacher and i think it is a perfect match for us. it is not about home cooking. it's really about how to facilitate your ease in the kitchen so you can just cook. >> i have always loved eating food. for me, i love that it brings

me into contact with so many wonderful people. ultimately all of my work that i do intersects at the place where food and community is. classes or cooking dinner for someone or writing about food. it always come down to empowering people and giving them a wonderful experience. empower their want to be around people and all the values and reasons the commitment, community and places, we're offering a whole spectrum of offerings and other really wide range of places to show that good food is not only for wealthy people and they are super committed to accessibility and to giving people a glimpse of the beauty that really is available to all of us that sometimes we forget in our day to day running around. >> we have such a philosophical mission around bringing people together around food. it's so natural for me to come

here. >> we want them to walk away feeling like they have the tools to make change in their lives. whether that change is voting on an issue in a way that they will really confident about, or that change is how to understand why it is important to support our small farmers. each class has a different purpose, but what we hope is that when people leave here they understand how to achieve that goal and feel that they have the resources necessary to do that. >> are you inspired? maybe you want to learn how to have a patch in your backyard or cook better with fresh ingredients . or grab a quick bite with organic goodies. find out more about 18 reasons by going to 18 reasons.org and learn about buy right market and creamery by going to buy right market.com. and don't forget to check out our blog for more info on many

of our episodes at sf quick bites.com. until next time, may the fork be with you. ♪ ♪ >> so chocolaty. mm. ♪ >> oh, this is awesome. oh, sorry. i thought we were done rolling. ♪ ♪